With its tucked-away location and oh-so-romantic vibe, there’s a lot to love about Twin Farms. Here are the five things we love most about the Five-Star hotel:
1. Location. When most of us city folk say we need a getaway, a location as idyllic as Twin Farms and the quaint, time-stood-still village of Barnard, Vt., comes to mind. If you’re looking for fresh mountain air, beautiful scenery and that get-away-from-it-all feeling, Twin Farms should be on your hotel bucket list.
2. The art collection. Whether you’re a connoisseur of fine art or not, we think you’ll love the sophisticated and often whimsical art on display throughout the hotel. Gathered by the owner and founder of Twin Farms, Thurston Twigg-Smith, the collection is the fruit of his travels around the globe. With pieces brought back from as far away as Morocco and Italy, the artwork helps inspire the interior design in guest rooms and public spaces. 3. The grounds. It’s hard to take a bad picture when wandering the beautiful grounds of Twin Farms. Set upon acres of meadows, rolling hills and several miles of hiking trails, you’d be hard-pressed to find a more romantic location. The late Dan Kiley designed the grounds, which demonstrate his mastery of creating a landscape that looks natural, without a hint of formal design — you won’t find any “Keep off the grass” signs here. In the summer, thousands of purple lupines dot the meadows, and you can take the four-mile, two-hour hike up to Turtle Hill to catch a glimpse of all 300 breathtaking acres of the Twin Farms estate.
4. The interior design. Each room and public space has a name describing its most important characteristics. For example, the Treehouse cottage showcases elaborate Adirondack white birch twig work, while the Meadow overlooks a meadow with a jaw-dropping Moroccan theme, including a sunken bedroom area, terracotta tiling with rich jewel-toned accents and an amazing tented fabric ceiling.
5. The food. Though the rates at Twin Farms are all-inclusive, don’t think for one moment this means any expense is spared on the food and beverages. In fact, you can expect quite the opposite; crafted by executive chef Ted Ask and sous chef Peter Heaney, the contemporary American meals offer thoroughly enjoyable twists. For instance, pastry chef Christopher Wilson may create a Barnard blueberry crumble for lunch; nothing unusual about that, except perhaps, for a ginger beer float accompanying the dessert, garnished with an edible nasturtium flower freshly picked from the Twin Farms garden.
Photo courtesy of Twin Farms